Avocado Chicken Enchildas

A couple of months ago, my friend, Jennifer, and I were going to hang out for the day. We decided we would make it day of cooking. We weren't sure what cuisine we wanted to try so I decided to look on Pinterest for something new to cook. I found this recipe and tweaked it to my own liking. 

Dice onions and Serrano pepper. (Serranos are hot, but more can be added if you appreciate the fiery flavor)Saute with garlic and butter. Add flour and stir for 1-2 minutes. 

While onions and peppers are sauteing, boil chicken in chicken broth. Take breasts out and shred cooked chicken. Reduce leftover broth water to 1 cup. 

Add chicken back to broth. 

Add sauteed veges. 

Add cumin, salt, pepper, cilantro, salsa verde, sour cream and cream of chicken soup. Bring to a boil. 

Fry corn tortillas until just slightly stiff. (The original recipe called for flour tortillas; which we tried, but we like the corn better) Place 2 T. of mixture on tortilla, add avocado slices and cheese. Roll and place in pan seam side down. 

Cover with remaining sauce and cheese. Bake at 425 until cheese is melted. 

 Cover with your choice of toppings. More avocados, sour cream, or salsa. For this meal we skipped the beans and served it with Spanish Rice and "Abeleos" Papas. 


Avocado Chicken Enchiladas

1 T. butter
1 Serrano Pepper-minced
2 cloves of garlic (I use jarred, since I haven't felt confident enough to cook with fresh yet)
1 T. flour
2 cubes chicken bouillon
1 can of cream of chicken soup
1 tsp. cumin
1/4 tsp. salt
1//4 tsp. pepper
1 cube cilantro (or 1/4 cup fresh)
1 C Salsa Verde
1/2 C sour cream
3 chicken breasts
1 small onion-diced
8 oz. shredded cheese
3 large avocados-chopped
12-15 corn tortillas

 Saute onion, pepper, and garlic in butter. Boil chicken breasts with chicken and cilantro bouillon. Add enough water to cover breasts. When onions, pepper, and garlic are slightly translucent, add flour and stir for 1-2 minutes. When breasts are cooked, remove from water and shred chicken. Reduce broth water to 1 cup. Add shredded chicken back to the broth. Add rest of the ingredients, stir and bring to a boil. 
Fry corn tortillas until slightly stiff. Add 2 T. of chicken mixture to tortilla. Top with avocados and cheese. Roll and place in pan seam side down. Once pan is full, top with the rest of the sauce. Cover in cheese. Heat in oven on 450 until cheese is melted. Top as desired.